Okay, gather ’round, friends! Let’s talk about something that’s become a weeknight staple in my kitchen: Rosemary Garlic Steak Kebabs. Honestly, I remember the first time I tried making these; it was a complete disaster! The steak was tough, the garlic burned, and the rosemary tasted like pine needles. I almost gave up, but my family insisted I try again. I’m so glad I did. Now, the smell of grilling Rosemary Garlic Steak Kebabs instantly brings back memories of summer evenings, kids running around the yard, and that delicious, smoky aroma filling the air.

This Rosemary Garlic Steak Kebabs recipe has been a game-changer for our busy family dinners. You know how it is, juggling school, activities, and trying to get a decent meal on the table? These easy steak kebabs are quick to prep, and the marinade does all the work, tenderizing the steak and infusing it with incredible flavor.

I’ll never forget the first time I perfected this recipe. I had been experimenting with different marinades for weeks, trying to find the perfect balance of flavors. Then, one day, it just clicked. I used fresh rosemary from my garden, plenty of garlic, and a touch of balsamic vinegar. The result was Rosemary Garlic Steak Kebabs that were so tender and flavorful, my kids devoured them in minutes! From then on, it became a regular on our dinner rotation. I hope these become a favourite in your home too. Come on, let’s get cooking!

Ingredients

1.5 lbs Sirloin Steak, cut into 1-inch cubes
4 cloves Garlic, minced
2 tablespoons Fresh Rosemary, chopped
1/4 cup Olive Oil
2 tablespoons Balsamic Vinegar
1 tablespoon Soy Sauce
1 teaspoon Dijon Mustard
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 Red Bell Pepper, cut into 1-inch pieces
1 Onion, cut into 1-inch pieces
8-10 Wooden or Metal Skewers

I always use fresh rosemary for my Rosemary Garlic Steak Kebabs because the flavor is just so much more vibrant than dried. When making Rosemary Garlic Steak Kebabs, I usually find good quality sirloin at my local butcher or the meat counter at the grocery store. Sirloin is fantastic because it offers a great balance of tenderness and flavor without being overly expensive. However, don’t be afraid to experiment with other cuts too!

Here’s a little Rosemary Garlic Steak Kebabs trick I learned from my mom: score the steak cubes slightly before marinating. This helps the marinade penetrate deeper, resulting in even more flavorful and tender steak skewers. Scoring the meat creates more surface area for the marinade to cling to, ensuring every bite is bursting with flavor.

For busy families making Rosemary Garlic Steak Kebabs, you can prep the marinade and chop the vegetables the night before. Store them separately in the refrigerator and assemble the skewers just before grilling. This saves so much time on a busy weeknight! I often find myself doing this when I know I have a hectic day ahead. It turns a potentially stressful dinner prep into a breeze.

To save a bit of money on Rosemary Garlic Steak Kebabs ingredients, consider buying a larger cut of steak and cutting it into cubes yourself. It’s often cheaper than buying pre-cut steak cubes. Leftover rosemary can be stored in the refrigerator, wrapped in a damp paper towel, for up to a week. You can also freeze rosemary sprigs for longer storage. Simply place them in a freezer bag or container, and they’ll be ready to use whenever you need them.

How to Make – Step-by-Step

In a medium bowl, whisk together the minced garlic, chopped rosemary, olive oil, balsamic vinegar, soy sauce, Dijon mustard, salt, and pepper. This is your garlic rosemary marinade. The Dijon mustard acts as an emulsifier, helping to bind the marinade ingredients together and create a smooth, cohesive sauce.
Add the steak cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender the grilled steak kebabs will be. Marinating not only enhances the flavor but also helps to tenderize the meat, making it more enjoyable to eat.
While the steak is marinating, soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. I learned the hard way with Rosemary Garlic Steak Kebabs that skipping this step results in charred skewers and a smoky kitchen! Soaking the skewers saturates the wood, making it less likely to catch fire and burn during grilling.
Preheat your grill to medium-high heat. Ensuring the grill is properly preheated is crucial for achieving those beautiful sear marks and ensuring the steak cooks evenly.
Thread the marinated steak cubes onto the skewers, alternating with red bell pepper and onion pieces. Don’t overcrowd the skewers; leave a little space between each piece so they cook evenly. I usually get about 6-7 pieces of steak and vegetables on each skewer. Leaving space allows for better heat circulation around each piece, preventing steaming and promoting even cooking.
Place the steak skewers on the preheated grill and cook for 8-12 minutes, turning occasionally, until the steak is cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 135-140°F. Be careful not to overcook the Rosemary Garlic Steak Kebabs, or they will become tough. Using a meat thermometer is the best way to ensure your steak is cooked to your preferred level of doneness.
Remove the Rosemary Garlic Steak Kebabs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful steak. Your Rosemary Garlic Steak Kebabs should smell like a smoky combination of garlic, rosemary, and grilled steak. It’s seriously irresistible! While the Rosemary Garlic Steak Kebabs is cooking, I usually whip up a quick side salad or steam some rice. Resting the meat is a critical step that many home cooks overlook, but it makes a significant difference in the final result.

In my kitchen, these Rosemary Garlic Steak Kebabs usually take about 20 minutes to cook on the grill, but it depends on the thickness of the steak and the heat of your grill. Don’t worry if your Rosemary Garlic Steak Kebabs aren’t perfectly uniform in size. That’s part of the charm!

Serving Suggestions

The kids love our Rosemary Garlic Steak Kebabs when I serve them with a side of creamy mashed potatoes and steamed green beans. It’s a complete and satisfying meal that everyone enjoys. My husband is always happy when I make these grilled steak kebabs with rice and grilled asparagus!

These Rosemary Garlic Steak Kebabs are perfect for summer barbecues, potlucks, or even a simple weeknight dinner. They’re always a crowd-pleaser! For a beautiful presentation, arrange the Rosemary Garlic Steak Kebabs on a platter and garnish with fresh rosemary sprigs and a drizzle of olive oil.

If you have extra Rosemary Garlic Steak Kebabs, you can slice the steak and use it to top a salad or make a delicious steak sandwich the next day. It’s also great added to pasta. A seasonal Rosemary Garlic Steak Kebabs variation I’ve tried is adding chunks of pineapple to the skewers during the summer months. The sweetness of the pineapple complements the savory steak beautifully. Consider adding a sprinkle of red pepper flakes for a spicy kick or marinating the steak in a teriyaki sauce for an Asian-inspired twist.

My friends always ask for this Rosemary Garlic Steak Kebabs recipe whenever I make it for a get-together. They love the tender steak and the flavorful marinade. And honestly, who doesn’t love food on a stick? It just makes everything more fun! When I serve these, I’ll often pair them with a vibrant, fresh salad and golden crust garlic rosemary focaccia muffins to scoop up the marinade!

FAQs

Q: Can I use a different cut of steak for these Rosemary Garlic Steak Kebabs?

A: Absolutely! While I prefer sirloin for its tenderness and flavor, you can also use other cuts like ribeye, New York strip, or even flank steak. Just keep in mind that cooking times may vary depending on the thickness of the steak. You know what I do when my Rosemary Garlic Steak Kebabs are made with a thicker cut? I butterfly the meat a little to help it cook evenly!

Q: Can I marinate the steak for longer than 4 hours?

A: While a 30-minute marinade is the minimum, you can marinate the steak for longer, even overnight, for more intense flavor. However, be careful not to marinate it for more than 24 hours, as the acid in the balsamic vinegar can start to break down the steak and make it mushy. This happened to me once and the texture was just not ideal!

Q: Can I bake these Rosemary Garlic Steak Kebabs in the oven instead of grilling them?

A: Yes, you can! Preheat your oven to 400°F (200°C) and place the steak skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, turning halfway through, until the steak is cooked to your desired doneness. Remember to still soak the skewers!

Q: What if I don’t have fresh rosemary? Can I use dried rosemary instead?

A: While fresh rosemary is definitely preferred for its flavor, you can use dried rosemary in a pinch. Use about 1 teaspoon of dried rosemary for every 1 tablespoon of fresh rosemary. Just remember that dried herbs tend to be more potent, so use a little less than you would fresh. I like to crush the dried rosemary a little before using it to help release its aroma.

Q: Can I add other vegetables to these steak skewers?

A: Of course! Feel free to get creative with your vegetable additions. Some other great options include zucchini, mushrooms, cherry tomatoes, and bell peppers of different colors. My family loves when I add chunks of pineapple or peaches to the Rosemary Garlic Steak Kebabs during the summer. For a Mediterranean twist, try adding chunks of halloumi cheese to the skewers. The salty, slightly tangy cheese pairs beautifully with the savory steak and vegetables.

Q: How do I prevent the vegetables from burning on the grill while the steak is cooking?

A: To prevent the vegetables from burning, cut them into larger pieces so they cook at a similar rate as the steak. You can also brush them with olive oil before grilling to help protect them from the heat. If the vegetables start to brown too quickly, move them to a cooler part of the grill or tent them with foil. This tip came from a blog reader actually and it works wonders!

Q: Can I use metal skewers instead of wooden skewers for these Rosemary Garlic Steak Kebabs?

A: Yes, metal skewers are a great alternative to wooden skewers. They don’t require soaking, and they’re reusable. Just be careful when handling them after grilling, as they can get very hot! We love using metal skewers when we have this recipe on repeat! They’re also great for achieving even cooking, as they conduct heat well.

For more great flavour combinations, these pair wonderfully with creamy garlic butter lobster tails for a surf and turf night!

My Final Thoughts

These Rosemary Garlic Steak Kebabs hold a special place in my heart because they represent so many happy memories of family gatherings and summer barbecues. They’re also a testament to the fact that even the most intimidating recipes can be mastered with a little perseverance (and a good marinade!). My hope is that you enjoy this recipe as much as my family does.

My Rosemary Garlic Steak Kebabs Pro Tips:

Don’t skip the marinade! It’s the key to tender and flavorful steak.
Soak wooden skewers to prevent burning. Trust me on this one!
Don’t overcrowd the skewers. Leave a little space between each piece for even cooking.

Some Rosemary Garlic Steak Kebabs variations we’ve tried include adding a pinch of red pepper flakes to the marinade for a little heat, using different types of vinegar (like apple cider vinegar or red wine vinegar), and experimenting with different herbs (like thyme or oregano). My son loves the spicy version, while my daughter prefers the classic Rosemary Garlic Steak Kebabs with a side of creamy mashed potatoes.

No matter how you choose to make them, I hope these Rosemary Garlic Steak Kebabs bring a little bit of joy to your dinner table. Remember to adjust to your families taste. Don’t be afraid to experiment with different ingredients and flavors to create a steak kebab recipe that’s perfect for your family. You got this! So, fire up the grill and get ready to enjoy some seriously delicious Rosemary Garlic Steak Kebabs.

Rosemary Garlic Steak Kebabs

Print Recipe

These Rosemary Garlic Steak Kebabs are packed with flavor and perfect for grilling! Tender steak marinated in a fragrant rosemary garlic sauce, skewered, and grilled to juicy perfection.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings
Category: Dinner
Method: Grilled
Cuisine: American

Ingredients

Scale

1.5 lbs sirloin steak, cut into 1-inch cubes
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch wedges

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Instructions

In a medium bowl, whisk together olive oil, garlic, rosemary, balsamic vinegar, Dijon mustard, salt, and pepper.
Add steak cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Preheat grill to medium-high heat.
Thread steak cubes, bell peppers, and red onion onto skewers.
Grill kebabs for 8-12 minutes, or until steak is cooked to your desired doneness, turning occasionally.
Remove from grill and let rest for 5 minutes before serving.

Notes

Serve with a side of rice, couscous, or a fresh salad for a complete meal. You can also add other vegetables like zucchini or mushrooms to the kebabs.